Zucchinis à la provençale

I know it is starting to get colder and we are all missing summer so I came up with a sunny recipe from the South of France! Today’s recipe is a recipe that I learnt from my mother who learnt it from my grandmother and that I always loved. Even if you don’t like vegetables there is no way you won’t like this recipe!

Like always this recipe is very easy and do not require many ingredients. In this recipe I have gathered some the essential ingredients of Mediterranean cooking: olive oil, tomatoes, garlic, zucchinis and herbes de provence. This is a great side dish that goes well with anything and has the advantage to be vegetarian/vegan!

Let’s start cooking!

Ingredients:

4 medium zucchinis

4 tomatoes

1 garlic clove

2 tbsp chopped parsley

Half a jar of basil tomato sauce

1 tsp herbes de provence

salt and pepper to taste

1 tsp olive oil

Preparation:

1- First step is to wash your zucchinis and slice them. Don’t slice them to thick otherwise they will take longer to cook. Also, I would recommend taking off the skin of the zucchinis if they are not organic as most pesticides accumulate on the skin. Keep aside

2- Fill a pot with water and let boil. Make a cross shape with a knife at the bottom of each tomato and let them boil until the skin starts to detach. Let them cool down and then peel the skin off. Remove the seeds and dice the tomatoes.

3- In a pan, add a teaspoon of olive oil and let the slices of zucchini cook. Let them cook until they start to soften and get a little bit golden.